The Best Vegan Blueberry Muffins

By Jamie Vespa

The Best Vegan Blueberry Muffins made with whole-grains, fresh blueberries, and a bright dose of lemon. Enjoy these moist and fluffy muffins for breakfast, an afternoon snack, or to satisfy a sweet tooth.

Ingredients

• 1 cup, plus 2 tsp. all-purpose flour, divided
• 3/4 cup whole-wheat flour
• 1 Tbsp. baking powder
• 1/4 tsp. kosher salt
• 1 cup So Delicious® Dairy Free Coconutmilk Yogurt Alternative (plain or vanilla)
• 3/4 cup organic cane sugar
• 4 Tbsp. melted coconut oil ((sub vegetable oil))
• 2 Tbsp. maple syrup
• Zest and juice of 1 lemon
• 1 heaping cup fresh blueberries

Instructions

1. 1

   Place a rack in the center of your oven and preheat to 400ºF. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray.

2. 2

   In a large mixing bowl, stir together 1 cup all-purpose flour, whole-wheat flour, baking powder, and salt.In a separate bowl, whisk together the So Delicious® Dairy Free Coconutmilk Yogurt Alternative, sugar, oil, maple syrup, lemon zest and juice.

3. 3

   Make a well in the center of the dry ingredients; stream in the wet ingredients, then gently stir until just combined. Toss the blueberries with the remaining 2 tsp. all-purpose flour, then fold them into the batter. (This will prevent the blueberries from sinking to the bottom of the muffins.)

4. 4

   Divide the batter among the 12 prepared muffin cups, filling about 3/4 of the way full. Bake for 18 to 20 minutes, until a toothpick inserted in the center comes out mostly clean. Repeat with remaining batter, which should fill 3 muffin cups. (The recipe makes 15 muffins total.)Let cool in the pan for 20 minutes, then transfer to a rack to cool completely.